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Mom’s Zapple Pie

I had a garden that just went crazy with zucchini. I made zucchini in every form possible and STILL had zucchini left over. I came up with this recipe at 2:30 in the morning.

You won't believe it's not apple
Mom’s Zapple pie

1 extremely large zucchini cut long way with seeds scooped out ( 2 smaller ones)

Should have about 4-5 C zucchini slices shaped like apple pieces

½ to ¾  cups apples juice sprinkled over the zucchini

Let the zucchini stand for at least a ½ hour to absorb the apple juice

½  – ¾ C sugar (larger amount if you like a sweet pie)

1 Tbsp lemon juice (optional but good to have)

1 ½ Tsp cinnamon

½ tsp nutmeg

½ tsp all spice (optional)

1 Tsp vanilla

¼ C flour mixed into zucchini/sugar mix

Let stand for at least 10 minutes to disolve the flour

Place mixture in a pie shell, cover with another pie shell, vent, and bake for approximately 45 min at 375F

Sprinkle a little cinnamon sugar on the top of the pie ½ way through baking.

Bake until golden brown and zucchini is tender

ENJOY

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